This week at the farm finds our crew oscillating between soaring temperatures with sweltering humidity, and refreshing, yet often inconvenient, thunderstorms.  Meanwhile, the food keeps on growing.  Nearly all summer cover crops are in place and growing, and we continue to harvest cucumbers, tomatoes, peppers, eggplants and so on…

A version of ratatouille (
) seems appropriate for this week’s recipe. A traditional French dish, Ratatouille makes use of many summer vegetables and is simple, flexible, and easy.

Here’s one of many recipes for ratatouille.  If you lack any ingredients (such as zucchini, which is not in the share this week)  you can simply leave them out, or substitute it with whatever you might have laying around in your fridge. e.g. carrots, squash, more eggplant…


  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and minced
  • 1 large onion, quartered and thinly sliced
  • 1 small eggplant, cubed
  • 2 green bell peppers, coarsely chopped
  • 4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
  • 3 to 4 small zucchini, cut into 1/4-inch slices
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf oregano
  • 1/4 teaspoon dried leaf thyme
  • 2 tablespoons chopped fresh parsley


In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 4.


One response to “

  1. Ratatouille is a VERY summer dish. I’m not deep in eggplant yet but as soon as I am, everything goes.

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